Grilled snapper with chermoula
Reviewed by our expert panelServes: 4
Time to make: 25 mins , plus 20 mins marinating
Ingredients
- 4 x 150g snapper or tarakihi fillets
- 1 cup cousous
- 1 chargrilled capsicum, red, yellow or green
- Chermoula paste
- 3 cloves garlic
- 1 pinch salt
- 1 small onion, diced
- 1 small bunch fresh coriander, chopped
- 1 teaspoon paprika
- 1 small bunch fresh parsley, chopped
- ½ teaspoon chilli powder
- ½ teaspoon cumin
- 5 tablespoons olive oil
- juice of 1 lemon
Instructions
1 Combine all chermoula ingredients and make into a paste using a food processor or mortar and pestle. Rub fillets with paste and marinate for 20 minutes (keep 2 teaspoons paste aside for couscous). Grill on direct heat for approximately 9–10 minutes.
2 Cook couscous by adding an equal amount of boiling liquid such as water or stock to couscous. Cover and leave for 5 minutes. Remove cover and fluff with fork.
3 Mix in the 2 reserved teaspoons of paste and chargrilled capsicum. Serve snapper on couscous with a side salad.
Recipe kindly provided by Raymond van Rijk at Gourmet BBQ: www.bbqgourmet.co.nz
Nutrition Info (per serve)
-
Calories 471cal
-
Kilojoules 1975kJ
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Protein 37g
-
Total fat 23g
-
–Saturated fat 4g
-
Carbohydrates 30g
-
–Sugars 3g
-
Dietary fibre 4g
-
Sodium 410mg
-
Calcium 70mg
-
Iron 2.5mg
Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.
For more healthy recipes and expert diet advice go to www.healthyfood.com
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© Healthy Life media Limited. All rights reserved. Reproduction without written permission prohibited.
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